This week’s Mom’s 52 recipe is Nuoc Mam Cham, or Dipping Fish Sauce, which is a Vietnamese cuisine must-have. Although it’s a simple recipe to put together, Nuoc Mam Cham is very difficult to perfect without the correct balance of ingredients. Mom makes this sauce regularly, but this was the first time she’s ever meticulously measured the ingredients. It worked so well that Mom even asked for a copy of this recipe for her own future use!
Serve Nuoc Mam Cham as a dipping sauce for a multitude of appetizers, such as egg rolls or handmade spring rolls. Nuoc Mam Cham can also be spooned atop entrees, such as Bun Bo Xao Cha Gio (rice noodles topped with beef and eggrolls).
Perhaps you’ve noticed a recent trend of prepared Nuoc Mam Cham being sold in bottles in Asian markets, near the soy sauce and cooking fish sauce. I’ve never found those versions to taste anything like the one Mom makes, and when you see how easy it is to pull off this Mom’s 52 recipe, you’ll never buy a prepared bottle of Nuoc Mam Cham again.
Nuoc Mam Cham – Dipping Fish Sauce
INGREDIENTS – to make approximately 2.5 cups
- 3 cloves of garlic, minced
- 1/4 C. of nuoc mam (fish sauce) – Three Crabs brand, preferably
- 1/8 C. sugar
- 1/4 C. + 2 tsp. of lime juice (14 tsp. total)
- 3 tsp. red chili paste
- 1 (12 oz.) can of Coco Rico coconut flavored soda
- Combine all ingredients in a large mixing bowl. Stir gently to dissolve the sugar. Add more red chili paste if you prefer extra spice, or use less if serving children or others who don’t like spicy flavors.
Store Nuoc Mam Cham in a glass jar in the refrigerator for up to two weeks.
Was this Mom’s 52 recipe helpful? Do you have any questions about this recipe? Please post your comments below. If I don’t know the answer, I’ll send your question to mom!
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